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-1/3 cup honey
-1/4 teaspoon crushed red pepper, plus more to taste
-4 thyme sprigs, plus fresh thyme leaves for garnish
-1 1/2 cups seedless red grapes
-1/4 teaspoon granulated sugar
-2 tablespoons plus 1 teaspoon olive oil, divided
-1/3 cup chopped walnuts
-4 (1/2-inch-thick) sourdough bread slices, cut in half crosswise
-1 cup labneh
-Flaky sea salt, to taste
-Black pepper, to taste
- Combine honey, crushed red pepper, and thyme sprigs in a medium skillet; add additional red pepper to taste. Cook over medium, stirring constantly, until honey becomes a thin liquid and bubbles around edge of skillet, 1 to 3 minutes. Remove and discard thyme sprigs. Set aside to cool.
- Preheat oven to 350°F. On a baking sheet, toss grapes with sugar and 1 tsp oil, placing them on one side; spread walnuts on the other. On a separate sheet, arrange bread slices and brush with remaining 2 tbsp oil.
- Bake walnuts and grapes on the upper rack and bread on the lower rack at 350°F for 8-10 minutes, until toasted and grapes begin to split. Cool for 10-15 minutes, then halve the grapes lengthwise.
- Spread labneh on toasts, top with grapes and walnuts, drizzle with spicy honey, and garnish with thyme, sea salt, and pepper.
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